This is an easy and tasty dinner using skinless boneless chicken breast and dried tarragon. Slice the chicken breast into two thinner pieces, season both sides with salt and pepper and lightly brown on both sides and set aside. Add tapioca starch mixed with chicken broth, tarragon, parsley, garlic powder, salt and pepper and heat with moderate heat with constant stirring until mixture thickens and comes to a boil. Remove from heat. Add chicken slices making sure to coat both sides and place covered in oven for 30 minutes at 275F. Remove and serve.
2 lbs boneless skinless chicken breast
2 cans chicken broth
1 tbsp dried tarragon
1 tbsp dried parsley
2 tsp garlic powder
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